An easy peach and pear
tart with a creamy, lemon-scented yogurt filling.
Peach-Pear
Tart
- 1 (16-ounce) can pear
halves in syrup
1 (16-ounce) can sliced peaches in syrup
1 (.25-ounce) envelope unflavored gelatin
1 (8-ounce) package cream cheese, softened
1 teaspoon grated lemon peel
1 cup vanilla yogurt
1 teaspoon vanilla extract
- 1 (9-inch) baked pie shell
- Drain pear halves and
sliced peaches, reserving the liquid.
- Sprinkle gelatin over
reserved liquid, stirring until translucent. Cook over low heat
in small saucepan until completely dissolved.
- In medium bowl, beat together
softened cream cheese, grated lemon peel, vanilla yogurt, and
vanilla extract until smooth. Blend in gelatin mixture.
- Pour the filling into
the 9-inch prebaked and cooled pie shell. Chill until firm.
- Just before serving, arrange
well-drained fruit over top of chilled tart.
Makes 6 servings.
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